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    You are in: Home / Recipes / Italian Garden Frittata Recipe
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    Italian Garden Frittata

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kikimony's Note:

    Paulette Mitchell's . If you'd like, add some cooked chicken or shrimp or substitute other vegetables (up to 3 cups total), such as the odds and ends of vegetables left over after preparing recent meals. The frittata makes a quick-to-prepare dinner or serve it for a hearty Sunday brunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Heat the butter in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, bell peppers, onion, and garlic.
    2. 2
      Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
    3. 3
      Meanwhile, lightly beat the eggs and water with a fork or whisk just long enough to combine.
    4. 4
      Whisk in ¼ cup of the Parmesan cheese and the remaining ingredients; Pour the mixture over the cooked vegetables in the skillet.
    5. 5
      Tilt the pan cover over the pan, allowing the steam to escape; Cook until the eggs are set, about 6 to 8 minutes.
    6. 6
      Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto serving platter.
    7. 7
      Sprinkle with remaining Parmesan cheese and slice into wedges for serving.

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    Ratings & Reviews:

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    Nutritional Facts for Italian Garden Frittata

    Serving Size: 1 (353 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 506.2
     
    Calories from Fat 345
    68%
    Total Fat 38.4 g
    59%
    Saturated Fat 20.6 g
    103%
    Cholesterol 501.8 mg
    167%
    Sodium 846.8 mg
    35%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 2.8 g
    11%
    Sugars 5.6 g
    22%
    Protein 29.9 g
    59%

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